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Reviewed: Feb. 11, 2008

Like another, I cheated and used a boxed pound cake mix. Could not find butternut extract so I substituted 1 ts of vanilla and 1 ts of almond extract. This was absolutely delicious! Would make the original recipe if I needed a large number of servings.

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Reviewer:

JBOTTS

	Cooking Level: Expert Living In: Homosassa, Florida, USA
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Reviewed: Feb. 8, 2008

This was a really good cake. Like other reviewers noted, it's a really big cake. I made 2/3 the batter, put it in two 9x5 bread pans, and cooked it for 70 minutes. I didn't frost it and it was still really good.... I'd love to try the frosting next time!

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Reviewer:

Halz

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Kent, Ohio, USA
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Reviewed: Aug. 15, 2007

Absolutely large, dense beautiful pound cake. I, also used butter flavored shortening. Other adjustments included increasing cherries to 1 1/4 c., substituting 1 1/2 t. vanilla and 1 t. almond extract in place of butternut extract. Since I wanted to display this cake I did not make the frosting. Will definately make again, although frosting would certainly be yummy it truly is not necessary. Watch cooking time, outside was tiny bit dry but everyone raved about taste, beauty and size.

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Reviewer:

vicki

	Cooking Level: Expert Home Town: Midland, Texas, USA
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Reviewed: Jun. 14, 2007

i give 5 star. It's really yummy & easy. Only make 1/3 from the recipe & put in medium cup, yields 24 cupcakes.

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Reviewer:

belle1624


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Reviewed: Oct. 10, 2006

This cake turned out excellent, moist, dense and yes it was a large cake so I took some to work and everyone loved it. I used Watkins doublem strength vanilla for the flavoring. Oh, and to the member who said it tasted like shortening and flour.... honey use butter flavored shortening, anyone who bakes much knows that!

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Reviewer:

RickN


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Reviewed: Jul. 25, 2006

I was not impressed, this cake tasted like flour and shortening with cherry pieces. I love the idea of using maraschino cherries in a cake but this was disappointing. Probably will not make again, it is a big cake most of which was wasted.

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KERRYLYNN1

	Cooking Level: Expert Home Town: Niles, Michigan, USA Living In: Grand Rapids, Michigan, USA
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Reviewed: Mar. 10, 2006

I baked this cake earlier this week. I decided to bring some to work and share it with my co-workers, they loved it, everyone that had a piece loved it - great recipe, especially for those who love cherries

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Reviewer:

BERT719


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Reviewed: Jun. 7, 2005

I have baked many pound cakes and this one is at the top. This is a very large cake with a heavy and moist texture. Makes a beautiful Valentine cake - just add a pinch of red food coloring paste to the icing along with a few well drained chopped cherries! BEAUTIFUL!!!

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Reviewer:

NANNEYOF3


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Reviewed: Sep. 4, 2003

This is a moist and delicious cake. The recipe makes a big cake. If you love cherries you will love this cake.

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9 users found this review helpful

Reviewer:

NILLAWAV


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Reviewed: Mar. 17, 2003

I made this yesterday for my husband's birthday and he loved it. Even though I cheated and used a pound cake mix, I still used this frosting recipe, cutting the sugar down to 1 1/2 cups. The frosting was wonderful and would be great on any type of cake.

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6 users found this review helpful

Reviewer:

IAMBIC1


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